Baklava

Notes: Original recipe by Debra Steppel. Makes 2 – 9”x13” pans.

Ingredients

2 pounds chopped mixed nuts (walnuts have no carbs; pecans and pistachios do)

2 tsp. ground cinnamon

1 (16 ounce) box phyllo dough (frozen section of grocery store, near the frozen pie crusts)

1+ cups (2+ sticks) butter

For the Simple Syrup:

2 cups white granulated sugar

2 cups water

1 cup honey

2 tsp. vanilla extract

1-2 tsps. lemon zest (could substitute orange zest but I prefer lemon)

Mise en Place

1. Chop nuts either by hand or in a food processor, in batches.

2. Melt butter (half a stick at a time) in a glass custard cup (covered) in the microwave at 50% power, stirring until melted.

3. Measure other ingredients and set aside.

Directions

1. Preheat oven to 350 degrees F. Butter two 9x13 inch baking pans.

2. In a large bowl, toss together cinnamon and chopped nuts.

3. Unroll phyllo and cut whole stack in half to fit the size and shape of the pans.

4. Cover phyllo with a damp cloth teatowel while assembling the baklava, to keep it from drying out.

5. Place two sheets of phyllo in the bottom of the prepared dish. Brush (using a silicone pastry brush) generously with butter.

6. Sprinkle 2 to 3 tablespoons of the cinnamon/nut mixture on top. Repeat layers until all ingredients are used, ending with 2 sheets of phyllo.

7. Using a sharp knife, cut* baklava (all the way through to the bottom of the dish) into five long rows, then (nine times) diagonally to make diamond shapes.

8. Bake in preheated oven 45-50 minutes, until golden and crisp.

9. Take a 20 minute break before starting to make the Simple Syrup. (Do not start too soon, or it will boil too long and reduce too much before the phyllo/nuts have finished baking.)

10. While baklava is baking, combine sugar and water in a saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat, and simmer 20 minutes.

11. Remove the baklava from the oven and immediately spoon the syrup over it (I use a small ladle).

12. Allow to cool completely before serving (but it actually tastes better a few days after baking when the flavors meld). Store at room temperature, covered loosely with wax paper, for up to 2 weeks. If the quantity is too much to use in 2 weeks, cut into pieces, put each piece into a paper muffin tin liner, and freeze in airtight containers for up to a year.

*If you have never before cut a tray of baklava, here is a helpful video -- start at minute 3:24: https://www.youtube.com/watch?v=mQmCuPVToYI.